07
Apr 20

Roat (Thick ghee roasts sweet flat bread/Roti)

You can prepare delectable recipe for your baby; yummy and healthier version than biscuit, highly pleasing, especially in the context of taste …

‘Roat (Thick ghee roasts sweet flat bread/Roti)’ is an authentic delicacy from Bihar. It is prepared on many occasions like wedding function, Shitala saptmi and Ramnavmi festival.

My grand-mother used to make this on deshi chulah but on Gas stove also it can be made. I love the texture as it is crisp on outside and soft inside, made from Gur (Jeggery) and Aata (Wheat flour).

 In Sindhi cuisine it is called ‘Mittho lolo’.  It is popular in Utterakhand and Jharkhand too.

Ingredients:

  • Aata (Wheat flour): 300 gm (2 cups)
  • Jaggery: 150 – 200 gm.
  • Green cardamom powder: ½ teaspoon
  • Fennel seed: 1 teaspoon (optional)
  • Ghee (clarified butter): 100 gm (for roasting)
  • Ghee (clarified butter): 50 gm. (for moin)

Preparation:

  1. Dissolve Jaggery with ¼ cup of water; make syrup Keep aside (strain the syrup with thin cloth to remove the impurities of Jaggery).

For making dough:

  1. Take a wide vessel; pour Aata, ghee (as moin) and green cardamom powder. Mix well by rubbing between palms.
  2. Add prepared syrup in small quantity and knead them, if required, put some more.
  3. Make hard dough. (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.
  4. Method:
  5. Divide the dough into two parts make ball as shown in photo; roll thick Roti about ¼” with rolling pin.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife so that it will cook properly.
  7.  Cook till it changes the color it will take ~5-7 minutes. Now turn the other side and cook till it changes the color other sides also, apply ghee lavishly and turn it again.
  8. Note:  Apply ghee on both sides and cook on low flame. It has to be very slow cooking process.
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
dough
roll thick Roti
roll thick Roti
make cut marks
Place the rolled Roti
Now turn the other side
apply ghee lavishly
apply ghee lavishly
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)

02
Apr 20

Sevei Upma

 ‘Sevei Upma’ one of the evening snacks option, popular in many parts of India and prepared in many ways; here I prepared that is mildly spiced, mouth watering. I used cashew-nuts and peanuts to enhance the flavor; it brings richness, increase the nutritional value of the recipe. You may add seasonal vegetables.  Enjoy and serve with coffee…

Ingredients:

  • Sevei (vermicelli): 1 cup
  • Olive oil/Cooking oil: 3 tablespoon
  • Red chili: 1no.
  • Green chili: 1no.
  • Salt: 1 teaspoon (as per taste)
  • Onion: 1 no. (Medium)
  • Mustard seed: ½ teaspoon
  • Lemon: ½ no.
  • Water: 2 cups
  • Coriander leaves: 10 gm.
  • Peanuts:  10-12no.
  • Cashew nuts: 8-10 no.

Preparation:

  1.  Chop onion and coriander leaves, keep aside.
  2. Chop red chili, keep aside.
  3. Slit green chili, keep aside.

Method:

  1. Take a fry pan, put 1 tablespoon of oil; shallow fry sevei till golden brown in color, keep aside.
  2. In a same pan, put oil, when oil starts to smoke add mustard seed and red chili, sputter for few seconds add green chili and onion, stir fry till onion gets translucent(about couple of minutes).
  3. Add 2cups of water, when water begins to boil, add fried sevei; cook for about 5-6 minutes on medium flame till it is soft.
  4. Season with salt, lemon juice and coriander leaves, serve hot. Garnish with fried peanut and cashewnut.
Sevei Upma
Ingredients
Chopped ingredients
shallow fry sevei
shallow fry sevei till golden brown
add mustard seed and red chili
add green chili and onion
stir fry till onion gets translucent
Add 2cups of water
add fried sevei
cook for about 5-6 minutes on medium flame till it is soft.
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Sevei Upma
Sevei Upma
Sevei Upma
Sevei Upma

29
Mar 20

Idlies; so different from each other

Today 30th March is the world Idli day. Indonesia is the country known for traditional fermented food. Although history says that the origin of Idli is Indonesia, however Idli is one of the most popular and staple delicacy for breakfast in south India. Now its popularity has gone further beyond, it is immensely popular across the world.

A warm welcome to my viewers on the occasion, the World Idli Day was started by Eniyavan (founder of Mallipo idli), a famous Idli caterer from Chennai. Idli is a fermented food; fermentation increases the nutritional value of the food and makes it easy to digest.

There are so many variations depending upon the region and area. Today I bring few types of idly; all are appetizing…these recipes are suitable for casual dining and also for special occasions. I have already linked all the recipes…So what are you waiting for,  go ahead…Relish these recipe with your family.

  1. Wheat idli
  2. Paneer stuffed idli
  3. Ragi idli
  4. Rava idli
  5. Masala idli
  6. Vegetable idli
  7. Light fluffy idli
  8. Idli fry
  9. Phalahari idli
Idlies; so different from each other

22
Jan 20

Bitter Gourd(karela) Leaf Chila (Crepe)

It is soft in texture, amazing in taste light on your tummy, easy to prepare in few minutes; especially as breakfast.  It is popular and authentic recipe none other than wheat chila/cheela, a type of pancake or north Indian Dosa. Whatever the name; I often prepare this recipe when my husband is on business trip and I am alone and lazy. One afternoon I prepared this recipe in brunch, in which I added my home grown bitter gourd leaf, using seasonal and local ingredients is convenient as well as good for health.

You can customize with any other leafy vegetables or grated vegetables. Adding paneer (cottage cheese) is excellent option to increase the nutritional value.

Ingredients:

  • Wheat flour/ Aata: 150 gm.
  • Bitter gourd leaf: 100 gm
  • Onion: 1 no. (Medium size)
  • Salt: ½ teaspoon (as per taste)
  • Fennel seed: 1 teaspoon
  • Ghee (clarified butter)/oil: for roasting

Preparation:

  1. Chop onion and bitter gourd leaf as fine as possible. Keep aside.
  2. Take a mixing bowl; put Aata, chopped onion, bitter gourd leaf, salt, and fennel seeds make a smooth batter without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over.
  2. Pour ladleful of batter on the center of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread 1 teaspoon of ghee on the edges and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides, as shown in the photo.
  4. Transfer into serving plate ‘Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”.
Bitter Gourd Leaf Chila (Crepe)
Ingredients
Ingredients
make a smooth batter
make a smooth batter
Pour ladleful of batter on the center of the tawa
spread 1 teaspoon of ghee
flip it and cook both sides
flip it and cook both sides
Transfer into serving plate
Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)

05
Dec 19

Dalia(Broken wheat)Halwa (Lapsi)

Lapsi (Dalia Halwa) is a Rajasthani authentic recipe; considered an auspicious preparation made on the festive and ceremonial occasion to offer the family God.

I prepared this recipe first time at one of my family friend Son’s wedding function, family members and guests appreciated the recipe. They said best Lapsi ever they had!

Cook delicious Lapsi with jeggery…

Ingredients:

  • Dalia (Broken wheat): 100 gm.
  • Jeggery: 100 gm.
  • Ghee: 75-100 gm.
  • Green cardamom: 5-6 no.
  • Dry coconut: 20 gm.
  • Raisin: 1 tablespoon
  • Almond: 20-25 no.
  • Water: 300 ml

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the Almond and dry coconut. Keep aside.
  3. Boil jeggery along with ½ cup of water, and make jeggery syrup, strain. Keep aside.

Method:

  1. Heat ghee in a heavy bottom pan and add Dalia; roast on medium flame till it gets golden brown in color.
  2. Add sliced almond continue to fry for couple of minutes on medium low flame; add sliced coconut continue to fry for few seconds, add water let it cook on medium low flame until it is done(about 10-15minutes) with cover on.
  3. Add jeggery syrup stir it, lower the flame continue to cook till the Halwa consistency come.
  4. Add cardamom powder; stir to mix well, add one tablespoon of ghee to finish off. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  5. ‘Dalia Halwa (Lapsi)’ is ready to offer family Deity.
Dalia Halwa (Lapsi)
Ingredients
add Dalia
Boil jeggery along with ½ cup of water
Add sliced almond
add sliced coconut
add water
cook on medium low flame
Add jeggery syrup
continue to cook
Halwa consistency
Add cardamom powder
stir to mix well
add one tablespoon of ghee
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)